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Roasted Chickpea and Cucumber Salad

1 15.5-ounce can chickpeas, well rinsed4 cloves of garlic
2 teaspoons olive oil, divided
1 medium-sized English cucumber
2 tablespoons fresh mint, finely chopped
3 tablespoons nonfat Greek yogurt
Juice of one lemon, about 2 tablespoons
3 tablespoons fresh dill, finely chopped
Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
2. Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
3. Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
4. Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
5. When chickpeas are cool, add to dressed cucumbers.
6. Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.

Serves 4.

Calories: 174, Protein 6.7 g, Fat 3.6 g, Fiber 5.9 g, Sodium 330 mg, Carbs 29.9 g

Cucumbers don’t just hydrate — there’s more to this nutritious treat. Cucumbers are a good source of vitamin C and fiber, not to mention silica, which is responsible for healthy tissue, bones, and skin. Luckily, Summer is the perfect time to enjoy this refreshing veggie. Check out these 10 cucumber recipes that will help you beat the heat!

Check out these other cucumber inspired recipes via Fit Sugar!

• cucumber caprese salad recipe.
• recipe for sweet and sour cucumbers
• cucumber cream cheese nibblers
• roasted chickpea and cucumber salad recipe.
• chilled yogurt cucumber soup recipe
• cucumber cocktail recipe
• spicy cantaloupe cucumber paletas
• cucumber wakame salad recipe
• recipe for veggie crab cukes
• Greek ranch dip